Grandma’s Chicken and Rice Soup
4
50 minutes
Ingredients
-
2 chicken quarters
-
1 white onion
-
2 small leeks
-
2 large potatoes
-
2 carrots
-
2 pear tomatoes
-
1 stick of celery or a few bay leaves to taste
-
12 cups of water
-
1/2 cup of wholegrain rice
-
Star extra virgin olive oil
-
Salt and pepper
-
Chilli pepper to taste
Instructions
-
1.
Boil the wholegrain rice for half the recommended cooking time, strain and set aside.
-
2.
Chop up the onion and leeks and gently fry in extra virgin olive oil with a pinch of salt and black pepper. When the onion has turned golden brown, add the chicken quarters and sear on both sides.
-
3.
Next, shred the chicken meat and add to a saucepan, together with the onion, leeks, chopped potatoes and carrots and grated tomatoes and cover with plenty of water. Add salt to taste.
-
4.
When it comes to the boil, add the rice and cook for the remaining cooking time. Serve hot with a little chili pepper to taste.
